Fun and Festive Easter Appetizer

During Holidays, I’m always torn on which dish to cook/bring, especially because my family tends to go overboard for holidays, especially on the carbs and sweets – Do I go healthy and make something that I know I will like and not feel gross afterwards? Or do I consider this a “treat day” and bring something that everyone will like and is a little less healthy?

 

I tend to try to stick with the first option and make it an app so that I can snack healthily until dinner, this way I don’t have to worry about my dish complimenting the dinner courses. This is a win-win because I won’t feel gross and stuffed come dinner time and I leave myself a little room to “indulge” in something a little less healthy, like the marshmallow stuffed sweet potatoes or candied almond green beans and a glass of wine! Balance is key 🙂

 

Veggies are such an easy thing to continuously snack on, without feeling stuffed, especially during the holidays. I tend to fill my appetizer plate with a bunch of veggies and maybe a little dip and then grab one or two fun things.

 

This year for Easter, I decided to go with a fun appetizer! I’m a huge fan of making Pinterest pins come to life. Really trying to capture the holiday, I thought it would be festive to have it set up on a platter resembling a bunny, plus it makes the “healthy dish on table” look more appealing :). We usually stay away from breads, so we will not consume any ourselves today, but for the sake of presentation and others who will, I used it in this recipe. I used Gimmesomeoven’s spinach and artichoke dip recipe. You probably have most of these ingredients already in your pantry, which makes this dip my favorite ‘go-to’ for parties and last minute get togethers.

 

 

INGREDIENTS:

 Veggies/Presentation:

• 2 Cucumbers, sliced
• 1 bag of Carrots, halved or into chips
• 1 Bread Bowl
• Celery, halved
• 2 Green Pepper, sliced
• 2 red pepper, sliced
• 2 baguettes

 

Spinach and Artichoke Dip:

• 1 (10 oz.) package frozen chopped spinach, thawed and drained
• 1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
• 1 cup light sour cream or plain Greek yogurt
• 4 cloves garlic, minced
• 4 oz. low-fat cream cheese, room temperature
• 4 oz. (about 1 cup) shredded part-skim Mozzarella cheese
• 2/3 cup grated Parmesan cheese
• 1/3 cup finely-chopped onions
• 1/2 tsp. black pepper
• 1/4 tsp. salt

 

DIRECTIONS:

Cooking:

1. Preheat oven to 350 °
2. Stir all ingredients together in an oven safe bowl
3. Transfer bowl to oven and bake for 20-25 mins, or until cheese starts to brown
4. While the spinach and artichoke dip is cooking, Cut and wash all veggies.

 

 

Assembly:

1. Cut out a circular hole in the bread bowl
2. Save the “top” and use this as the head of the bunny
3. Scoop out the excess bread
4. Place the Bread Bowl on a baking sheet/deep dish that is wrapped in foil. Next, place the “top” of the bread bowl and position as the head. Next, place the baguettes as the bunny ears.
5. Scatter the cut veggies around the bunny shape. You can julienne celery and use it for whiskers!
6. Spoon the spinach and artichoke dip into the bread bowl.
7. Dip and Enjoy 🙂

 

 

Do you have a go-to appetizer or a spinach and artichoke dip recipe that you love? What are you bringing/making this Easter? We want to know, leave us a comment below 🙂